Effect of holding temperature on the development of volatile constituents of white peaches.

概要

論文の詳細を見る
As an aid for quality control through postharvest handling, volatile constituents in white peaches CV. Hakuto were analysed to estimate the effect of holding temperature on the development of volatile constituents. "Hard mature" fruits were held at 10°, 20° and 30°C and 85% humidity for 6 days. Volatile constituents were analysed by gas chromatography and gas chromatograph-mass spectrometry. 1) The volatile concentrate of peaches held at all conditions were separated by capillary gas chromatograph into 89 or more peaks, of which 33 were identified by gas chromatograph-mass spectrometry. 2) The volatile constituents were classified by functional groups into 11 kinds of lactones. 2 aldehydes, 7 alcohols, 4 terpenoids, 6 esters and 3 miscellaneous. 3) At harvest, C6 aldehydes and alcohols which generate "green aromas" and lactonic compounds which generate "fruity aromas" were present. Little or no change occurred in the volatiles in fruit held at 10°C for 6 days. 4) In contrast, when fruit were held at 20°C or 30°C for 6 days, many of the C6 compounds decreased as a composition ratio of the total volatiles, whereas the lactonic compounds and linalool increased with advancing ripeness. However, at 30°C t-2-hexenol which is typical of the green aroma, was greatly increased. 5) Based on the evaluation of odor threshold, it was demonstrated that increasing levels of lactonic compounds contributed to the fruity aroma in peaches, whereas a decrease in the level of C6 compounds contributed to the loss of the green aroma during ripening. 6) From the above results, the suitable temperature for the development of a acceptable peach aroma is approximately 20°C.
日本食品保蔵科学会の論文

Effect of holding temperature on the development of volatile constituents of white peaches.

スポンサーリンク

概要

著者

関連論文

スポンサーリンク